Sweet-and-Sour Chicken Recipe

Name: Sweet-and-Sour Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3 1/2 -to-4-pound chicken, cut into 8 pieces; Kosher salt and freshly ground pepper; All-purpose flour, for dusting; 2 tablespoons extra-virgin olive oil; 1 pound shallots, halved; 1 tablespoon tomato paste; 1 tablespoon fresh thyme; 1/2 cup apple cider vinegar; 1/2 cup unfiltered apple cider; 1/3 cup golden raisins; 2 tablespoons cold unsalted butter, cut into cubes

Servings: persons

1 3 1/2 -to-4-pound chicken, cut into 8 pieces
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
1 pound shallots, halved
1 tablespoon tomato paste
1 tablespoon fresh thyme
1/2 cup apple cider vinegar
1/2 cup unfiltered apple cider
1/3 cup golden raisins
2 tablespoons cold unsalted butter, cut into cubes

1
Position a rack in the upper third of the oven and preheat to 450 degrees.
2
Pat the chicken dry and season with salt and pepper.
3
Dust the skin side with flour.
4
Place a large ovenproof skillet over medium-high heat, add the olive oil and heat until shimmering.
5
Add the chicken, skin-side down, and cook until the skin is golden, about 5 minutes.
6
Turn the pieces and pour off the excess fat.
7
Tuck the shallots under and around the chicken and cook until just golden, about 2 more minutes.
8
Push the chicken aside, then stir in the tomato paste and thyme and cook until the paste darkens, about 30 seconds.
9
Add the vinegar, apple cider and raisins, bring to a boil and simmer 1 minute.
10
Transfer the skillet to the oven and roast the chicken until just cooked through, 10 to 12 minutes.
11
Transfer the chicken, skin-side up, to a heatproof serving dish and return to the oven (turn the oven off).
12
Bring the sauce left in the pan to a boil and reduce by half, 3 to 4 minutes.
13
Lower the heat and whisk in the butter.
14
Spoon the sauce over the chicken.
15
Per serving: Calories 722; Fat 38 g (Saturated 12 g); Cholesterol 181 mg; Sodium 203 mg; Carbohydrate 38 g; Fiber 2 g; Protein 55 g
16
Photograph by Antonis Achilleos

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3 1/2 -to-4-pound chicken, cut into 8 pieces, Kosher salt and freshly ground pepper, All-purpose flour, for dusting, 2 tablespoons extra-virgin olive oil, and more.

Yes, Sweet-and-Sour Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet-and-Sour Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions